Bloomin Onion
This Homemade Bloomin Onion is crispy, golden, and bursting with bold flavor! Learn how to cut, batter, and fry a Steakhouse Style Bloomin Onion at home with a simple dipping sauce.
Servings: 10
Ingredients
For the Onion:
- 2 Large Sweet Onions
- 2 cups All Purpose Flour
- 1 teaspoon Cayenne Pepper
- 2 Tablespoons Paprika
- 1 Tablespoon Garlic Powder
- 1 teaspoon Dried Oregano
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 cup Whole Milk
- 2 Large Eggs
- Vegetable Oil for frying
For the Sauce:
- ½ cup Mayonnaise
- 2 Tablespoons Ketchup
- 2 Tablespoons Horseradish
- ½ teaspoon Paprika
- ⅛ teaspoon Cayenne Pepper
- ⅛ teaspoon Oregano
- ¼ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Mix together the sauce ingredients in a small bowl. Refrigerate until ready to serve.
- Cut off the top of each onion and peel the outer skin from the onions.
- Place the onions on a cutting board, cut side down. Cut 1/2 inch thick petals all around the onions.
- Turn the onions over and gently separate the layers of the petals of the onions.
- In a large mixing bowl, whisk together the flour, cayenne pepper, paprika, garlic powder, oregano, salt and pepper.
- In a separate bowl, whisk together the eggs with the milk until well combined.
- Dredge each onion in the flour mixture making sure that the flour mixture gets between the petal layers.
- Dip the coated onions in the egg mixture making sure that the milk and egg mixture get coated onto the entire onion. Gently separate the petals while coating it to make sure that it gets between each layer.
- Dip the onions in the flour mixture again making sure that a 2nd layer of flour has well coated the onions.
- In a deep fryer, large stock pot or dutch oven, heat the vegetable oil to 375 degrees Fahrenheit. Make sure that the amount of vegetable oil in your pan or deep fryer is enough to cover the entire onion.
- Using a metal slotted spoon or spatula, carefully layer one of the onions into the oil (root side down).
- Fry for approximately 5-7 minutes until the onion is golden brown and crispy. Carefully remove from the onion to a plated lined with paper towels to soak up the excess oil.
- Continue this process with the 2nd onion.
- Serve the onions with the refrigerate dipping sauce and enjoy!
Notes
It's important to use large Sweet onions for the best flavor of this recipe. To cut the petals of the onions, I find that it's best to make 4 evenly spaced cuts around each of the onions approximately 1/2 inch from the root of the onion making sure to cut down all the way through. Then evenly slice between each section 3-4 times making approximately 12-16 evenly spaced cuts.
When coating the onions, use your fingers to gently separate the onion petals so that each petal gets evenly coated but be careful so that they don't fall off.
Make sure that the oil comes to temperature (375 degrees F) after frying the 1st onion before frying the 2nd onion to ensure that it cooks evenly.
These are best served fresh but you can refrigerate any leftovers in an airtight container for up to 5 days.
Reheat in the air fryer or oven to make the coating crispy again with enjoying the leftovers.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 659mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 948IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg
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